Classic Crispy Fried Chicken Recipe

Ingredients:

• 1 whole chicken (cut into 8–10 pieces) or 1.5kg chicken portions
• 2 cups buttermilk (or 2 cups milk + 1 tbsp vinegar/lemon juice – let sit for 10 min)
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional for heat)
• 1 tsp dried thyme or mixed herbs (optional)
• Oil for frying (canola, sunflower, or vegetable oil)

🥣 For Soaking/Marinating:

1. Add chicken + buttermilk.
2. Add ½ tsp salt, ½ tsp pepper, ½ tsp paprika.
3. Mix well. Cover and refrigerate at least 4 hours or overnight for best flavor.

🧂 Seasoned Flour Coating:

In a separate bowl, mix:

• Flour
• Remaining salt, pepper, paprika, garlic powder, onion powder, cayenne, and herbs.

🍗 Dredging the Chicken:

1. Remove chicken from buttermilk (let excess drip off).
2. Coat each piece in seasoned flour thoroughly (press it in for max crunch).
3. Optional: Dip back into buttermilk, then double-dredge in flour again for extra crisp.

🍳 Frying:

1. Heat oil in a deep pan to 175°C (350°F).
2. Fry in batches – do not overcrowd.
3. Fry dark meat (thighs, drumsticks) for about 13–15 minutes, turning halfway.
4. Fry white meat (breasts, wings) for about 8–10 minutes.
5. Chicken is done when golden brown and internal temp reaches 75°C (165°F).

Optional Extras:

• Serve with honey drizzle, hot sauce, or gravy.
• Great with coleslaw, chips, or mashed potatoes.